Spicy Chicken Veggie Quinoa Biryani
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Ingredients
Instructions
- 1
Set your Instant Pot to the “Sauté” mode and add olive oil.
- 2
Once hot, add cumin seeds and let them splutter.
- 3
Add chopped onions and sauté until they are translucent.
- 4
Stir in ginger, garlic, and green chilies, and sauté for another 1-2 minutes until fragrant.
- 5
Add the chicken cubes and cook until they are no longer pink.
- 6
Mix in the turmeric, red chili powder, and garam masala, and sauté for 1 more minute.
- 7
Add the quinoa, mixed vegetables, salt, and broth, and stir well to combine.
- 8
Cancel the sauté mode and secure the Instant Pot lid. Set it to “Pressure Cook” mode for 10 minutes.
- 9
Once cooking is complete, allow for a natural pressure release for 5 minutes, then do a quick release for any remaining pressure.
- 10
Fluff the biryani gently with a fork and garnish with fresh coriander before serving.
This vibrant and spicy biryani comes together quickly in an Instant Pot, combining tender chicken, nutrient-packed quinoa, and colorful vegetables, all infused with aromatic spices.
